Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its charming French homeland, is a dish that truly embodies the spirit of simple, elegant cooking. There’s a reason why this seemingly humble preparation has captured the hearts (and appetites!) of so many home cooks. It’s the perfect testament to how fresh, seasonal ingredients, when treated with a little care and French flair, can transform into something utterly divine. Imagin extracte tender slices of zucchini, intertgrape juiced with fluffy, flavorful rice, all baked to golden perfection under a creamy, cheesy crust. What makes Julia Child’s Zucchini and Rice Gratin so special is its comforting familiarity, yet it always feels a touch sophisticated. It’s a versatile side dish that shines alongside grilled meats or fish, or can even stand proudly as a light vegetarian main course. Get ready to impress yourself and your loved ones with this delightful recipe.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

Julia Child, the legendary culinary icon, gifted us with countless treasures from her kitchen, and this Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in France, is a prime example of her ability to elevate simple ingredients into something truly special. This dish, with its tender zucchini, creamy rice, and a hint of savory Parmesan, is comfort food at its finest. It’s a wonderful way to use up a bounty of summer zucchini and presents beautifully on the table, making it suitable for a casual weeknight meal or a more elegant dinner party. The magic lies in the gentle layering and slow cooking, allowing the flavors to meld and the textures to become perfectly harmonious.

Ingredients:

Cooking Instructions

This gratin comes together with a few key steps, each contributing to its delightful final texture and flavor. We’ll start by preparing our vegetables, then move on to creating a luscious sauce, and finally, assemble and bake our masterpiece.

Step 1: Preparing the Zucchini and Aromatics

Begin extract by washing your zucchini thoroughly. Trim off the ends and slice the zucchini thinly, about 1/8 to 1/4 inch thick. The exact thickness isn’t critical, but aiming for uniformity will ensure even cooking. You can use a mandoline for perfectly consistent slices, but a sharp knife works wonderfully too. Next, finely mince your onions and garlic. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them gently, stirring occasionally, until they are softened and translucent, about 5-7 minutes. You don’t want them to brown too much, just to become sweet and tender. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Remove the onion and garlic mixture from the skillet and set aside.

Step 2: Par-cooking the Rice and Building the Sauce

In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes. The rice should be partially cooked, still a bit firm to the bite. Drain any excess water. Now, return the skillet you used for the onions to medium heat and add the remaining 2 tablespoons of olive oil. Sprinkle the 2 tablespoons of all-purpose flour into the hot oil and whisk it constantly for about 1 minute to cook out the raw flour taste and create a roux. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth, creamy consistency, similar to a bécbeef hamel. You may not need the entire 1/2 cup of milk; add just enough to achieve your desired thickness. Season this sauce generously with kosher salt and freshly ground black pepper to your liking.

Step 3: Assembling the Gratin

Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similarly sized oven-safe baking dish with butter or olive oil. In a large bowl, combine your thinly sliced zucchini, the cooked onion and garlic mixture, and the partially cooked rice. Pour the thickened milk sauce over this mixture. Add half of the grated Parmesan cheese (about 1/3 cup) to the bowl. Gently toss everything together with your hands or a large spoon until all the ingredients are evenly coated with the sauce and cheese. Season with additional salt and pepper if you feel it needs it. Taste a small piece of zucchini to gauge its seasoning.

Step 4: Layering and Baking

Pour the zucchini, rice, and sauce mixture into the prepared gratin dish. Spread it out evenly. You can arrange the zucchini slices decoratively if you like, but it’s not essential for flavor. Sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the top of the gratin. This will create a beautiful golden-brown crust as it bakes. Cover the gratin dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes.

Step 5: Finishing and Serving

After 30 minutes of covered baking, remove the aluminum foil from the gratin dish. Continue to bake, uncovered, for another 15-20 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork. The rice should be fully cooked and the sauce should be thick and rich. Allow the gratin to rest for about 5-10 minutes before serving. This resting period is crucial as it allows the flavors to settle and the gratin to firm up slightly, making it easier to serve. Serve this delicious Zucchini and Rice Gratin warm as a delightful side dish or a light main course. It pairs wonderfully with roasted chicken, fish, or a simple green salad. Enjoy the comforting, savory goodness that Julia Child so masterfully created!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly wonderful testament to the beauty of simple, fresh ingredients elevated by classic French technique. This dish is incredibly versatile, transforming humble zucchini and rice into a sophisticated yet comforting side that’s perfect for any occasion. Its creamy texture, infused with the subtle flavors of herbs and perhaps a hint of garlic, makes it a crowd-pleaser that’s surprisingly easy to prepare. Whether you’re looking for a delightful accompaniment to roasted chicken, grilled fish, or even a hearty vegetarian main course, this gratin delivers every time.

I highly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try. It’s a dish that embodies the joy of home cooking and the satisfaction of creating something truly delicious from scratch. Don’t be afraid to experiment with your own favorite herbs or cheeses to make it uniquely yours!

Frequently Asked Questions:

Can I make this gratin ahead of time?

Absolutely! This Julia Child’s Zucchini and Rice Gratin is an excellent make-ahead dish. You can assemble it a day in advance and store it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, and you may need to add a few extra minutes to the baking time.

What other vegetables can I add to this tian?

While the zucchini is the star, feel free to get creative with your vegetable additions! Thinly sliced yellow squash, eggplant, or even bell peppers would be delicious additions. Just ensure they are sliced thinly and evenly for consistent cooking.

How can I make this recipe dairy-free?

To make this Julia Child’s Zucchini and Rice Gratin dairy-free, you can substitute the butter with a good quality olive oil or dairy-free butter alternative. For the cheese, nutritional yeast can provide a cheesy flavor, or you can use a dairy-free shredded cheese blend. Ensure the milk is replaced with a plant-based milk like unsweetened almond or soy milk.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

A savory and comforting gratin featuring thinly sliced zucchini and tender white rice baked in a creamy, cheesy sauce. A classic French preparation adapted from Julia Child.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6-8 servings

Ingredients

• 2 to 2 1/2 lbs zucchini
• 1/2 cup uncooked white rice
• 1 cup onions, minced
• 5 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup milk, as needed
• 2/3 cup Parmesan cheese, grated and divided
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a gratin dish.
2. Step 2
   Thinly slice the zucchini (about 1/8-inch thick). Cook the rice according to package directions until al dente. Drain and set aside.
3. Step 3
   In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
4. Step 4
   In the same skillet (or a saucepan), melt 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk until smooth. Cook, stirring, until thickened.
5. Step 5
   Stir the cooked rice and the sautéed onion and garlic mixture into the thickened milk sauce. Season with salt and pepper to taste. Stir in 1/3 cup of the grated Parmesan cheese.
6. Step 6
   Arrange the sliced zucchini in the prepared gratin dish, overlapping them slightly. Pour the rice and onion mixture evenly over the zucchini.
7. Step 7
   Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top. Season with additional salt and pepper if desired.
8. Step 8
   Bake for 45 minutes, or until the gratin is golden brown and bubbly, and the zucchini is tender.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.